Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeastSchizosaccharomyces pombe: implications in wine deacidification-Reference-Cited by-同舟云学术

Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeastSchizosaccharomyces pombe: implications in wine deacidification

Published:1995-02 Issue:2 Volume:126 Page:197-202
ISSN:0378-1097
Container-title:FEMS Microbiology Letters
language:en
Short-container-title:

Author:

Sousa Maria JoÃ£o,Mota Manuel,LeÃ£o Cecilia

Publisher

Oxford University Press (OUP)

Subject

Genetics,Molecular Biology,Microbiology

Link

http://academic.oup.com/femsle/article-pdf/126/2/197/19090872/126-2-197.pdf

Reference7 articles.

1. Transport of malic acid in the yeast Schizosaccharomyces pombe: evidence for a proton-dicarboxylate symport;Sousa;Yeast,1992

2. Malo-alcoholic fermentation: the influence of operating conditions on the kinetics of deacidification;Sousa;J. Wine Res.,1991

3. Biological deacidification of wine with Schizosaccharomyces pombe entrapped in Ca-alginate gel;Magyar;Am. J. Enol. Vitic.,1989

4. Transport limited fermentation and growth of Saccharomyces cereuisiae and its competitive inhibition;Uden;Arch. Microbiol.,1967

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Yeasts;Fungi and Food Spoilage;2022

2. Auxotrophic Mutations Reduce Tolerance of Saccharomyces cerevisiae to Very High Levels of Ethanol Stress;Eukaryotic Cell;2015-09

3. The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry;Applied Microbiology and Biotechnology;2014-01-16

4. Physiological features of Schizosaccharomyces pombe of interest in making of white wines;European Food Research and Technology;2012-10-27

5. Oenological versatility of Schizosaccharomyces spp.;European Food Research and Technology;2012-07-25